Friday, February 12, 2010

Chinese Steamed Cake 鸡蛋糕

Hi everyone, I would like to wish all my friends and my dear readers a very Happy Chinese New Year....新年快乐。。。如意吉祥！！So how are all your preparations? Mine is almost done! Still need to roast some pork for the eve dinner tommorow..;p Will start to pack soon, for we'll be back to our hometown, Seremban tommorow morning. And here's the last post before I start enjoying the Chinese New Year holidays. I've steamed some cakes （鸡蛋糕/发糕）for my family which they always have for the first day of CNY..:)

Well, if you like to have this cake the early morning for breakfast, you can always consider this. It's easy and really yummy.

Here's the recipe......

320g Self Raising flour

300g Castor sugar

360g Eggs (weigh with the shells)

1/2 tbsp Ovellet

alitttle vanilla essence (optional)

Method:

~ Beat all ingredients together in a mixing bowl at high speed for 7-8 minutes.

~ Pour into a 9" bamboo basket lined with baking paper.

~ Use a oiled knife, just slice a cross sign on top of the batter.

~ Steam at high heat for 30 minutes.

And its done!

See my cake.....wooooo....its really beautiful with the top opens like flower...:)

Sugar has been reduce here, the sweetness is just nice. Remember, less sugar might not have this texture..:)

Another pattern has been produced..haha! Its just some left over batter due to the basket i'm using was alittle too small. (I used a 6" one). Poured into paper cups, thought it will turn out in a round shape..;p Anyway, my daughter said it looks like a flower, and she likes these more..:)

Got to go.....once again wish you all have a wonderful holiday! GONG XI FA CAI.....!!!

Hi Reese,Your 鸡蛋糕 looks very pretty and fluffy! The picture looks so real and nice I can almost feel the texture!Happy lunar new year to you and your family, and a very happy valentine's day to you too!

Hi.. I followed all your steps and I have no idea why my cake didn't blossom like yours did? I didn't add any ovalette as I can't find any.. I am currently in Australia.. Are there any substitutes for ovalette???

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Welcome! I'm a food lover that love cooking & baking so much. This comprehensive collection of recipes suits every occasion and every taste, no matter if the fancy is for something rich and indulgent or traditionally wholesome, delightfully crisp or moist and chewy, satisfyingly chuncky or elegantly thin, nutty or chocolately. The best way of cooking/baking is to share the recipes!